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Donut balls

Donut balls

Easy, from-scratch, donut balls!  These homemade donuts can be mixed up and fried in minutes! Every time, I make these donuts, I am super mom. I literally make this donut balls, once a week. So cute and pop-able, they’re the donut you can eat in one bite!

Unlike the Puff Puff, this recipe of donut balls does not need a resting time. I use baking soda and no Yeats. The recipe of donut balls is very simple:  mix donut ball batter in clear mixing bowl with wooden spoon and fry in hot oil until golden. What I like most about this donut is that they turn themselves.

This donut ball can be glazed or served with the classic sugared, chocolate ganache dipped, and filled with an orange scented raspberry sauce.

  • 2 cup of All-purpose flour
  • 1/2 cup of sugar
  • Pinch of salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup of milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon nutmeg
  • Cooking oil

Combine flour, sugar, baking powder and salt and mix.

Add milk, eggs, vanilla extract, nutmeg and mix and stir until mixture forms a thick batter.

Cover and refrigerate for 1 hour (Optional)

Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over medium heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.

Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing!

Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.

Serve with milk, melted chocolate or vanilla sugar …

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Somali Doughnuts (Kac Kac) 

Somali Doughnuts (Kac Kac) 

This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
  • 2 cups All-purpose flour
  • ½ cup Granulated sugar
  • 1 tsp Baking powder
  • 2 Large eggs
  • ½ cup Unsalted melted butter (very warm)
  • 2 Tbsp Milk (warm)

Combine the dry ingredients: flour, sugar, and baking powder. Mix well.

Add all the wet ingredients: eggs, butter, and milk. Mix well.

Knead well for 3 minutes.

Let the dough rest for 10 minutes.

Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough

Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
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Africa tennis Recipe

Africa tennis Recipe

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet (2¼ teaspoons) of dry yeast

½ cup white sugar

1 cup milk

1 egg

½ teaspoon salt

oil for frying

½ teaspoon nutmeg powder

1 teaspoon vanilla extract

Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. Add the nutmeg and vanilla extract. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.

Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces and roll

Heat up oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. 

Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

Place the doughnuts on paper-towel-lined-plates to drain.

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Donuts maison

recette donuts maison

Ingrédients (8 personnes):

POUR 30DONUTS:500g de farine,2oeufs,,30g de levure fraiche,60g de beurre,100g de sucre,2sachets de sucre vanillé,160g de lait tiède,1 pincée de sel,1pincée de canelle,huile pour la friture pour le glaçage chocolat:100g de chocolat,30g de beurre,pour le glaçace au sucre:1 blanc d’oeufs et du sucre glace je ne sais pas la quantité exacte une fois le glaçage assez épais arréter dans mettre et des vermicelles



dans le saladier de la map mettre touts les ingrédients liquides,les oeufs,le beurre fondu,le lait et les sucres,bien mélangez,ajouter la levure puis la farine,le sel,la canelle laissez petrire 10 min et laissez reposer 1h,etaler la pate d’une epaisseur de 8mm,fariné là puisavec un emportepieces faire des ronds pour le trou du millieu vous pouvez le faire avec un vide pomme ou un tube d’aspirinelaissez reposer 30min recouvrer les d’un torchon,puis les ploger dans de l’huile chaude mais pas trop aussi non ils vont doré et ne pas cuire a l’intérieurepuis les poser sur une grille recouverte de papier absorbant,pour le glaçage j’ai fait fondre le beurre dans une casserole et ajouter le chocolat en morceaux et mélanger au fouet,moi je plonge le donuts dans le chocolat et j’enleve le surplus avec un couteau,pour le glaçage blanc :je prend un blanc d’oeuf et je met du sucre glace jusqu’a obtenire la consistance désiré et décoré a votre gout,moi je m’éclate pour les décoré

Source: Recette de donuts maison (